Beat the eggs in a bowl, add salt, grated parmesan, pepper, parsley, which you had minced, and milk.
Pour the mixture in a 30x22 cm rectangular sheet pan covered with soaked and squeezed parchment paper.
Now, bake the pan in the static oven for 15 minutes at 180°C.
Put the plastic wrap around a cutting board.
Once the omelette is cooked, flip it over on the plastic wrap and remove the parchment paper from the pan.
Rapidly stuff it with parmesan slices and cooked ham, then roll it over and wrap it firmly in the plastic wrap.
Let the ham and cheese omelette rest at room temperature and, after an hour, in the fridge. Half an hour before serving, remove the wrap from the fridge and cut it into slices.
To serve it in a funnier and more creative way, arrange the slices on a skewer!